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Great for appetizers or for little people portions.
Oven or Air Fryer
Hatrigo mini mold cups, glass or silicone cups
Makes 14 Bites
*These can be made gluten-free using GF macaroni since this contains no flour*
INGREDIENTS / Azure product #
8 ounces of uncooked elbow macaroni PA476
2 ounces cream cheese CH114
1 ½ cups milk DP538
1 large egg DP086
1 teaspoon prepared mustard CO147
¼ teaspoon smoked or sweet paprika (optional) HS818
1/4 teaspoon salt BP066
3-4 cups shredded cheddar cheese (more for top) CH203
(Smoked cheddar would be great too if not using smoked paprika CH078)
INSTRUCTIONS
Cook the macaroni. I use my Instant Pot: Cover macaroni with water. Close IP lid, seal and pressure cook for 3 minutes. Release pressure carefully to avoid bubbling. I use a steam diverter.
Place the IP on Sauté and add cream cheese, Stir. Whisk the egg into the milk completely. Add in mustard, paprika and salt. Stir and add to macaroni in IP, stirring to incorporate. Add in cheese and keep stirring until cheese is melted. Turn IP off.
Liberally grease the Hatrigo egg bite, mini mold cups. I use a mixture of avocado oil and sunflower lecithin, but any non-stick oil or spray works. Evenly divide the mac and cheese mixture into each cup, to the very top of each cup. Place the filled cups into the push pans. Top with a bit more shredded cheese.
Air Fry at 400 for 20 minutes or bake at 375 for 25-30 minutes or until deep golden.
Let the bites sit in the cups for 10 minutes or more to let cool.
Run a spatula or knife around the edges of each cup and flip the contents out on the plate. The cheese crust will be on the bottom but you can flip it over to the top for presentation. Sprinkle with dried chives if desired.
About Vickilynn Parnes